Rex Stout has a recipe for "Broiled Georgia Ham" where the ham is soaked in milk for an hour. Elsewhere I have read that you can soak chicken livers in milk before sautéing them.
Having read a little, it seems that this is done to tenderize the meat and I'm tempted to experiment by making meat loaf with milk soaked ground beef.
Before I set about ruining tomorrow's dinner I'd like to ask if anyone knows already what the outcome of this experiment might be.
Best Answer
It is quite common to make meat loaf with milk-soaked cubes of bread, but I've never heard of tenderising meat with it. Having said that, some kind of fat is common for marinades (yoghurt for example), so it might work. I'd try it with full cream milk, not half-and-half.
I think the reason for soaking liver in milk is to make the taste milder, as lamb, pork and cow liver can be quite strong tasting.